Makes 24 cupcakes
Ingredients:
- 1 box chocolate cake mix, batter prepared according to package directions
- 1 1/2 cups crushed graham crackers
- 1/4 cup sugar
- 5 Tbsp butter, melted
- 5-6 full sized Hershey's Milk Chocolate Bars (1.55 oz each)
- 2 cups mini marshmallows, for garnish
- double batch marshmallow buttercream
How to Make:
- Preheat oven to 350°
- Line 2 muffin tins with cupcake liners, 24 cupcakes
- In a medium bowl combine graham cracker crumbs, melted butter and sugar. Drop tablespoon amount of graham cracker mixture into each liner and press down to form crust.
- Bake the crusts for 5 minutes and transfer to wire rack.
- Prepare cake mix according to package directions. Fill liners 2/3 full.
- Bake 15-20 minutes, until cupcakes are set.
- Break Hershey's bars into small pieces and melt in microwave, 30 seconds on 50% power, stirring after every 30 seconds. Repeat until melted.
- Spoon a tablespoon amount of chocolate on top of each cupcake, spreading to cover.
- Chill cupcakes in fridge until chocolate is set.
- Make a double batch of Marshmallow Buttercream
- When chocolate is set, frost cupcakes.
- Drizzle with remaining chocolate, if desired. (you might need to reheat)
- To toast marshmallows, spread marshmallows on a baking sheet. Turn oven to broil.
- When oven is ready, place baking sheet on top rack. Toast marshmallows under broiler for 15 SECONDS. They toast VERY quickly, so stay close.
- Remove from oven and garnish cupcakes
Ingredients:
- 1/2 cup butter room temp
- 1 cup Marshmallow Fluff
- 2 cups powdered sugar
- 2 Tbsp milk
How to Make:
- Mix butter and Fluff until smooth on medium speed until smooth.
- Slowly add in powdered sugar with mixer on low.
- Add in milk and turn speed up to medium and mix until all combined and smooth.
- Color frosting if desired.
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